Poached Peaches with Raspberries

Poached peaches with raspberries -a simple no-fuss summer dessert made with syrup poached juicy peaches and tart raspberries. Great served with a scoop of cool vanilla ice cream!

bowl of poached peaches with raspberries

I have never understood why people order fruit for dessert. I like fruit well enough, but if the options are chocolate cake or mixed berries, the cake is a no-brainer. I don’t even like when a restaurant tries to put fruit on my chocolate cake. The berry garnish will sit there untouched, and please put the coulis back in the kitchen. Leave my chocolate alone, thank you very much.

I’m telling you this because, in all honesty, my first impression of a dessert-like the one we’re making today would be one of disappointment. It’s like when I watch Barefoot Contessa. I love Ina, but I question her judgment when it comes to using dried fruit. If I were a dinner guest, I would leave sad and disillusioned. Despite Ina being able to whip up a mean Beatty’s Chocolate Cake or a Coconut concoction, I will never understand the dried fruit thing. It’s a punishment, f you ask me.

One thing Ina certainly got right is she says that people are less likely to remember what you serve for dinner, but they will always remember dessert. I say this because these Poached Peaches with Raspberries changed my opinion on two things. Fruit desserts and peaches.

I didn’t think I liked peaches. I have a thing about texture and peaches. On the texture spectrum, peaches can be way too mushy. Maybe I got lucky when I made this and had perfect peaches. Not mushy at all, not even when poached.

I found this recipe in Martha Stewart Living and ripped out the page because the photography and the article itself were just so gorgeous, but I failed to rip out the recipe. Oops. So the other day, I was walking through Safeway and grabbed another copy to sneak a peek at the recipe. Why I did not buy the magazine again, I do not know. I figured that if I had the title of the recipe that I could find it online. No go.

I did write down the ingredients while standing in the magazine aisle while people were walking past. No shame. That said, I found the most gorgeous peaches and made this recipe, and will never snub my nose at a peach again.

ingredients for poached peaches with raspberries

Ingredients for Poached Peaches with Raspberries //

  • Water -is the cooking liquid used to poach the peaches.
  • Sugar – I used vanilla sugar, so you will see vanilla beans in the pictures, but regular sugar is just fine.
  • Dry White Wine – elevates the flavor of the poaching liquid. Sauvignon Blank or Reisling works great.
  • Salt – added to desserts, enhances the sweetness.
  • Halved Cinnamon Stick – adds cozy, warming flavor.
  • Lemon Zest – adds a bit of citrus flavor. The acidity balances out the flavors.
  • Peppercorns – adds VERY subtle heat (trust me on this).
  • Peaches – should be ripe but still firm to the touch. They are going to break down during the cooking process, so you don’t want to start with peaches that are already mushy.
  • Raspberries – should be full and round. To ensure they’re ripe, make sure each berry is consistently colored.

How to Make // The Steps

bowl of peaches with two on the table
  • Put all of the ingredients except the peaches and raspberries into a large pot.
  • Halve the peaches and remove the pit. 
  • Add the peaches and bring the pot to a boil. 
  • Cover the pot with parchment paper and reduce the heat to a simmer. Cook the peaches in the poaching liquid for 7-10 minutes (this depends on the peaches. I checked mine every few minutes and pulled them when I could get a knife through them with no resistance, but they were not completely mushy.) 
  • Take the peaches out of the cooking liquid. 
  • Add half of the raspberries to the cooked peaches. 
  • Add the remaining raspberries to the pot and bring it back to a boil. Reduce the cooking liquid to about half.
  • Strain the poaching liquid.
  • Pour the glorious poaching liquid over the peaches and raspberries. 
  • These are perfect just like this. But they would be pretty tasty in your morning cereal, oatmeal or on top of a waffle or pancake. Vanilla ice cream? Yes please.
  • Sliced on top of a piece of pound cake or angel food cake? If you must. 
  • Or with a dollop of whipped cream on the side. If I were a peach this is how I would want to go.
ingredients of poached peached with raspberries in a pot

Tips & Tricks //

  • Keep a close eye on the peaches while they are boiling. The goal is to soften them without overcooking them. If you boil them too long, they’ll turn to mush.
  • These are perfect just like this, but they would be pretty tasty in your morning cereal, oatmeal or on top of a waffle or pancake. Vanilla ice cream? Yes, please. Sliced on top of a piece of pound cake or angel food cake? If you must. Or with a dollop of whipped cream on the side.
  • I love serving this to guests in individual dessert bowls, but I think it’s just as elegant served on a platter for everyone to help themselves to.
  • The poaching liquid is so divine that you should absolutely use any leftovers for something else. Maybe add a bit to a wine spritzer or use it to flavor a vodka soda?
pot of poached peaches with raspberries with paper towel over the top of the pot and the lid on top

Why is Poached Peaches with Raspberries So Good?

I have fallen in love with this peach dessert, and I’m confident you will too. It falls into some of my favorite dessert categories.

  • Easy to make? Yes, and it only takes a few minutes to prepare.
  • Make-ahead? Yes, and the chilled leftovers are amazing.
  • A little bit different? Yes, but still amazing!
poached peaches with raspberries in a casserole dish

Variations //

  • You could also use nectarines for this recipe. Baked nectarines with raspberry sauce? That sounds amazing.
  • In addition to raspberries, feel free to add more berries (blueberries, strawberries, blackberries, etc).
  • Drizzle with honey or maple syrup before serving.
poached peaches with raspberries in a bowl with peaches and casserole dish behind

How to Store and Reheat //

Poached fruit will last up to 5 days in the refrigerator. To reheat, bring to room temperature and reheat on the stove.

Make-Ahead and Freezer Options

To freeze, let the fruit cool completely and place it into an airtight freezer-safe container. Freeze for up to 6 months. To use from frozen, thaw overnight in the fridge and serve cold or warmed through.

close up of casserole dish of poached peaches

FAQ //

Do you eat poached peaches warm or cold?

Both, but I prefer them warm. Hot fruit was made for ice cream.

How do you keep poached peaches from turning brown?

While cooking, make sure the halved peaches are completely submerged in the poaching liquid. Cook until you can cut through the peach with ease.

Will it make a difference if I skin the peaches?

Yes, keep the skin on the peaches so they keep their shape and don’t fall apart while poaching.

More Summer Fruit Recipes //

Strawberry Basil Ice Cream

Strawberry Ice Cream Sodas

Roasted Summer Berries

Berry Almond Tarts

If you make this recipe, I’d love to know how it goes! If you make this recipe and enjoy it, be sure to give it a 5-star rating!

Be sure to follow me on Facebook, Instagram and Pinterest, too!

bowl of poached peaches with raspberries with full dish in the background

Poached Peaches with Raspberries

Yield: serves 6
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Poached Peaches with Raspberries is a simple summer dessert. The poaching liquid is so good you will want to drink it. Serve with ice cream or freshly whipped cream.

Ingredients

  • 2 cups water
  • 1 1/4 cups sugar
  • 3/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1 cinnamon stick snapped in half
  • the zest of one lemon
  • 1/4 teaspoon peppercorns
  • 6 peaches
  • 6 ounces raspberries

Instructions

  1. Put all of the ingredients except the peaches and raspberries into a large pot.
  2. Halve the peaches and remove the pit.
  3. Add the peaches and bring the pot to a boil.
  4. Cover the pot with parchment paper and reduce the heat to a simmer.
  5. Cook the peaches in the poaching liquid for 7-10 minutes (this depends on the peaches. I checked mine every few minutes and pulled them when I could get a knife through them with no resistance, but they were not completely mushy.)
  6. Take the peaches out of the cooking liquid.
  7. Add half of the raspberries to the cooked peaches.
  8. Add the remaining raspberries to the pot and bring it back to a boil. Reduce the cooking liquid to about half.
  9. Strain the poaching liquid.
  10. Pour the glorious poaching liquid over the peaches and raspberries.

Notes

Serve with ice cream, whipped cream, or yogurt. This is a delicious dessert or breakfast.

Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 32 Comments

  1. corey grundel

    Bree, those look beautiful and delish! I need to get some peaches and raspberries and make this soon. I am so glad you have made friends with the peach!

    1. bakedbree

      me too. We could be very good friends from here on out.

  2. Mimi G. Koernig

    Bree…you make everything look yummy and easy…i do not like the peach as it is the PIT that stops me cold..like the cherry, i dislike pitting fruit…BUT…looks so good and as soon as it cools down here on the East, going to give this a whirl!
    p.s…if you were still at your ancestral home, might have to change the name to “fried, crispy bree!” xo

    1. bakedbree

      I have heard that it is one hit summer in NJ. I bought a cherry pitter and now I no longer hate pitting cherries or olives. You should try one.

  3. Erin

    Love the honesty about desserts. I too don’t do fruit desserts, I have a rule — fruit can go with vanilla, but not with chocolate, it’ll just ruin it. This however, does look amazing!

    1. bakedbree

      that is a very good rule to live by.

  4. Lori

    Bree,
    This sounds absolutely wonderful, and the photos are SO very beautiful. You are one talented person! I love visiting your site; clean, beautifully simple layout and design, delicious recipes. I don’t know why more people aren’t leaving comments!

    1. bakedbree

      Thank you, you just made my day.

  5. Lisa

    Bree, this recipe is absolutely wonderful! I’m going out of town, so I thought I would just poach all the fruit I had left. I used white flesh peaches, blackberries, and pears, and it was divine! After topping them with Greek yogurt, I was almost ready to swear off chocolate desserts. Almost. Thanks for a lovely recipe!

    – Lisa, A Pocketful of Chocolate

    1. bakedbree

      I am so glad that you liked it. I love this recipe and can think of a million ways to use it. I love the mixture of fruit that you used. Sounds delicious.

  6. Pilar

    Beautiful photography (and beautiful peaches!). Thank you… Would you please share details about the pot that you used for the poaching, including brand?

  7. Mimi G. Koernig

    Bree..i also commented on your FB page…i made these last night and although they were not half as beautiful as yours…this was utterly delicious…and the poaching liquid perfumed my kitchen so, that my son, who was eating a sub from Primo’s(AC area), said, “how do you expect me to eat this sub with that aroma filling my nose!!??” well, i edited a bit, but you get the gist!
    I put the peaches, etc..on vanilla ice cream and it was delicious! thank you for a summertime treat..i will make this again, if only for that nectar!
    p.s. i am always ready to make Bree’s recipes moreso than many others as the photos are so enticing and beautiful!! xo

    1. bakedbree

      Thanks Mimi! I loved this recipe. The poaching liquid is so good and it really changed my mind about the peach.

  8. Carole

    Just made a poached pear dessert last night and although good – I am not crazy about the texture of pears. Thought I’d see what I could find on poached peaches since I love these and they are in season; found yours and am so excited to try it this week. Great story, great description – can’t wait to make it.

    1. bakedbree

      I hope that you like them. Tell me how it goes for you.

      1. Carole

        Just made it last night and it was delish! Also made the tomato blue cheese salad – see comments there.

        1. bakedbree

          Isn’t it delish? I love this recipe.

  9. Natalie

    I just found what i’m going to bring to a picnic in a couple weeks. This looks amazing. I can’t wait to try this recipe and every other one on your site!

    1. bakedbree

      I love this recipe, it is so pretty not to mention delicious.

  10. Emma

    hey bree did you peel the peaches

    1. bakedbree

      nope. Unpeeled.

  11. isabel

    Hello Bree, thanks for the recipe! I just made this today and it was delicious! My peaches were a little too soft for my liking, but that just means I’ll have to watch them more carefully. Peach heaven, nonetheless. Do you eat them warm or chilled?

    1. bakedbree

      Both. I sort of like them warm because they melt the ice cream a little bit.

  12. Margaret

    Just learning to cook and entertain and am happy to have found your website! Everything looks delicious and beautiful. I want to make your poached peaches with raspberies ahead of time for a dinner party this weekend….what’s the best way to warm it up before serving dessert?

    Thanks so much!

    1. bakedbree

      You can save the poaching liquid and re-simmer them.

  13. Petra

    I googled poched peaches and one of your gorgeus photos came up in the search results. I am so glad I clicked on it! This looks fantastic and I am trying it today. I don’t even want to wait to leave a comment after I’ve tried this because it just seems such a perfect recipe one simply can’t go wrong with. Thank you so much! I dare say I will be visiting Baked Bree A LOT in the future. 🙂

    1. bakedbree

      Welcome! Hope that you love these peaches.

  14. karla jones

    i used this for my catering exam in school. amazing method.

    1. bakedbree

      I am so glad that you liked it!

  15. Angela

    Your recipe is beyond delicious! Everything works together so well. I thought I had made enough for several servings. Nope, my friends polished off the lot!
    I made peaches with mixed berries (blueberries, raspberries & blackberries) – and the resulting syrup added to vodka and/or soda water was divine!

    1. bakedbree

      I am so glad! Isn’t this recipe beautiful too? And I love that you used the leftover syrup for a cocktail! My kind of girl!

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